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Seafood Ceviche

Categories: Quick to fix, Spicy
Type: Appetizers and Snacks

Ceviche lightly pickles raw fish to conserve freshness and bring out its true flavor

Prep Time: prep 20 mins, plus marinating

Serves: makes 4 servings


  • 1lb ( 450g) very fresh, firm-fleshed fish, such as salmon, snapper, tuna, or monkfish
  • 1 red onion, thinly sliced
  • juice of 2 limes
  • 1 tbsp olive oil
  • 1 / 2 tsp hot smoked paprika
  • 1 fresh hot red or green chile, finely chopped
  • salt and freshly ground pepper
  • 2 tbsp finely chopped cilantro
Seafood Ceviche photo

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  1. With a sharp knife, thinly slice the fish.
  2. Spread the sliced onion evenly in the bottom of a shallow nonreactive dish. Pour the lime juice over the onion, then sprinkle it with the oil, paprika, and chile.
  3. Layer the fish on top, turning the slices to coat with the marinade.
  4. Cover and refrigerate for at least 20 minutes or up to 2 hours. Season with salt and pepper. Sprinkle with the cilantro and serve chilled.
  • prep 20 mins, plus marinating

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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